Pasta alla Sorrentina Comfort Food (Print-Friendly Version)
Tender pasta, rich tomato sauce, mozzarella, and basil baked to golden perfection for ultimate comfort.
# What You’ll Need to Make This:
→ Main Components
01 -
400 g penne or rigatoni pasta
02 -
800 g canned whole tomatoes or fresh tomatoes, chopped
03 -
250 g mozzarella cheese, diced
04 -
1 medium onion, finely chopped
05 -
2 cloves garlic, minced
06 -
50 g grated Parmesan cheese
07 -
3 tablespoons olive oil
08 -
Fresh basil leaves, to taste
09 -
Salt, to taste
10 -
Black pepper, to taste
# How to Prepare:
01 -
Fill a large pot with water and bring to a boil. Season generously with salt. Add pasta and cook until al dente according to package timing. Drain thoroughly and reserve.
02 -
In a large skillet, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent, about 4–5 minutes.
03 -
Stir in minced garlic and cook for 1 minute, ensuring it remains aromatic but does not brown.
04 -
Pour in chopped tomatoes. Season with salt and freshly ground pepper. Simmer for 15–20 minutes, stirring occasionally, until the sauce thickens and the tomatoes break down.
05 -
Add the cooked pasta to the skillet, gently folding to coat each piece in the sauce.
06 -
Stir in diced mozzarella cheese, allowing it to soften and partially melt into the pasta.
07 -
Tear fresh basil leaves and fold through the pasta. Taste and adjust seasoning with additional salt or pepper as needed.
08 -
Transfer the pasta mixture to a baking dish. Sprinkle evenly with grated Parmesan. Bake in a preheated oven at 180°C for 15–20 minutes, until the top is bubbly and golden.
09 -
Remove the baking dish from the oven and allow to rest for a few minutes to let the cheese settle.
10 -
Serve warm, garnished with additional basil leaves and a drizzle of olive oil if desired.
# Extra Tips:
01 -
For the best texture, use high-quality mozzarella and allow excess liquid to drain before dicing.